TACOS DE TACHA RECIPES

Steps:

• Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour. 
• Preheat the grill or broiler. 
• Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces. 
• Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Steps:

• Saute the garlic in a bit of vegetable stock in a saucepan over medium heat; add the chopped mushrooms and sauté, stirring occasionally, until mushrooms shrink and become chewy. Add the chili, paprika, dried minced onion, sea salt, and a couple tablespoons of fresh lime juice; stir well to combine. Add the tomato sauce and cook, stirring occasionally. Taste and add more tomato and/or spices, if desired.
• Make the tomato salad: Combine the diced tomatoes, red onions, and cilantro in a bowl and squeeze some fresh lime juice over; season with paprika and sea salt to taste.
• Make a quick guacamole: Mash the avocado in a separate bowl and season with sea salt, garlic powder, and lime juice to taste.
• Prepare a bed of lettuce for the black beans.
• Heat the taco shells. Build each taco, starting with the mushroom base, followed by the guacamole, then finish with the tomato salad on top. Drizzle with hot sauce (if using). Serve with black beans (simply heat and season as desired).